Turkish Cay | Restaurants in Jumeirah - Zurna

The famous Black tea is referred to as çay… pronounced as chai… just like the Indians refer to their favourite beverage. It’s taken without the addition on milk and is produced on the eastern Black Sea coast.
This produce needs mild climate, high precipitation and fertile soil. Tea is cultivated in the Rize Province on the Black Sea coast.

This produce needs mild climate, high precipitation and fertile soil. Tea is cultivated in the Rize Province on the Black Sea coast.

cay is brewed in a caydanlik… a typical double stacked kettle.

Turkey produced close to 200,000 tonnes of tea which makes up about 6.4% of the total tea production, making it one of the largest tea producing nations. As a nation it consumes at least 120000 tonnes of tea and the rest is set for export. Turkey had the highest per capita tea consumption in the world at 2.5kg per person in 2004 beating the UK at 2.1kg per person.

Water is brought to a boil in the larger lower kettle and then some of the water is used to fill the smaller kettle on top and steep (brew) several spoons of loose tea leaves, producing a very strong tea. While serving, the remaining water is used to dilute the tea on an individual basis, giving each consumer the choice between strong: Koyu literally “Dark”, Tavsan Kani meaning rabbit’s blood a weak deep brownish red referred to as açik or light. Its drunk from small glasses, enjoyed hot showing its color with cubes of beet sugar or kesme şeker.

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